Whole kitchen in its sweet proposal for the month of October invites us to prepare Dobos Torte.
I have to admit that it's worth all the work because it's a lot of good .
Here I leave the recipe in case you cheer with her.
Dobos torte (Tarte Dobos)
To the cake
6 eggs (egg yolks and egg whites)
160 g sugar
150 g flour
1 tsp vanilla extract
1 pinch of salt
For this recipe you will need a mold of 20 cm, it is advisable to bake in several batches to obtain very thin layers of biscuits, to make sure that all the layers are equal, you must weigh the dough and divide it into 6 parts. If you can also get more than one mold will greatly facilitate the task of baking.
We preheat the oven to 180ºC. Prepare our molds with spray
non-stick or with butter and flour.
We beat the egg whites with the whit of salt until they are firm, that is, they will form peaks and when we overturn the bowl they will not fall. We reserve them.
We beat the yolks with sugar and vanilla, when we have a frothy cream, we will add the flour little by little, mix until all the flour is complete and we have a cream homogeneous.
We add this cream to the assembled egg whites, mix it little by little with enveloping movements, very carefully. We will have a mass similar to a mousse.
We weigh it, divide it into 6 equal parts and pour each one into the corresponding molds
We bake between 10 and 12 minutes. Let cool in a rack and reserve.
. For chocolate and butter cream
250 g chocolate
4 egg whites
220 g sugar
375 g butter
Melt the chocolate in a bain-marie and reserve.
Mix the egg whites with the sugar and put on the soft heat until the sugar dissolves.
We mount the mixture of whites with sugar until it reaches the snow point.We alternate the layers of sponge cake and cream, the last layer we will cover with the caramel cream, when it is cold we cut the sponge cake in 8 portions and place them on the last layer of chocolate cream. We love to taste.
Source: Whole kitchen
So you can see how it is done I leave you this video of Divine snacks.
For the biscuits I have used some molds of 20 cm. lined the base with baking paper and then greased them.